To blanch the green beans, boil water with a pinch of salt in a medium pot. Add the green beans and cook until tender, about 3 to 5 minutes. Immediately transfer the beans to a bowl of iced water. Drain and set aside. In a medium frying pan, heat oil. Sauté garlic and onion then add mashed embotido. Mix well. Cook for 6 to 8 minutes or until browned. Season with salt and pepper. Mix well and cook for another minute. Lower the heat and remove any excess oil from the pan. Add the blanched green beans and mix well.